1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND

A Study of Food Safety and Nutrition from Cooked to Order

*

. **
Kanokporn Krutpapan and Dr.Aphacha Jindaprasert

200




5 , , ,
732.30, 782.09, 1034.90, 791.16 1016.96
,
5
5

: , ,

Abstract
This research was to study the behaviors and the factors that affected consumption of the main
dish of 200 people. In this research, the safety of microorganisms was tested and the energy from each
dish was calculated. The results of the survey showed that factors associated with the decision in
selecting main dishes of most consumers focus on convenience, taste and reasonable price with the
quantity of food. Choosing each meal, consumers are concerned cleanliness and food safety.

**

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1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND
They also want to know about the cleanliness and safety of the food by making the right decision as well
These popular dishes are on top 5: Rice topped with stir-fried pork and basil, Fried rice with pork,
Steamed rice with fried pork with garlic and pepper, Steamed rice with omelet and Thai fried noodles, the
energy of each dish is 732.30, 782.09, 1,034.90, 791.16 and 1,016.96 kcal respectively. Furthermore, the
analysis conducted, including microorganisms, respectively, Staphylococcus aureus and Escherichia coli
showed that all 5 examples of food met all standards and didnt found Staphylococcus aureaus and
Escherichia coli in all 5 menus.
Key Word: Cooked to order, Food safety, Nutrition

(Acute diarrhea) (Food poisoning)
..2556 1,122,991 1,741.43
12 1 - 27 2557 68941
108.53 ..2556 130,653
205.67 1 1 - 26 2557
7,844 76 12.35 ( , 2557)

1.
2.
3.

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1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND

(Survey
Analysis) (Experimental Research)

(Questionnaire)
(Close end question) (Rating Scale)
420
Krejcie and Morgan (1970 , 2543) (Accidental Sample)
( , 2549) 201 SPSS
5
4 1
1 2
3
4 10

5
, Staphylococcus aureus
Escherichia coli Bacteriological Analytical Manual (BAM) U. S. Food and Drug (2002)
(log CFU/g)
(2553)
1

(
)

()
/
MPN Escherichia coli /
Staphylococcus aureus /
Clostridium perfringens /
Bacillus cereus /
Salmonella spp. / 25
Vibrio cholera / 25
Vibrio parahaemolyticus / 25
Listeria monocytogenes / 25
[116]

1 x 106
3
100
100
100

1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND

5
(2544)

1.
2.
3.
(2544)

X 4,

X 9,

X 4

1.
1 38 62
21-30 70 20 22 31-40 41-50
4 10,000 70 10,001-20,000 22
30,000 8 54 36
10 1 4-6 37 10
28 7-9 22 7-9 22
2. 5 38.5%,
11.5%, 11%, 9.5% 7%
3.
3
38.7 %
40.5%

38.3%

4.





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1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND

5 , ,
, 3 , S. aureus E.
coli ( 1)
, , , 3.62 3.90, 3.56 - 3.84, 3.55 - 3.75 3.06 - 3.64 log CFU/g S. aureus E. coli
5 (2553)

E. coli
S. aureus

2

( ) Log CFU/g
TPC
3.62 - 3.90
S. aureus
E. coli

TPC
3.56 - 3.84
S. aureus
E. coli
TPC
3.55 - 3.75
S. aureus
E. coli

TPC
3.23 - 3.72
S. aureus
E. coli

TPC
3.06 - 3.64
S. aureus
E. coli
TPC = Total plate count, -

( ) Log CFU/g
3.76
3.72
3.67
3.54
3.46
-

5
, , , 732.30, 782.09,
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1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND
1034.91, 791.16 1016.96 kcal

21-30

31


(2555)
19-30 2,150 / 31
2,100 / 19-71 1,750 /

, ,
(2552) :




(2550)




Feldman (1983)


(2529
, 2550: 17)

[119]

1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND

5
Staphylococcus aureus Escherichia coli
(2553) 5

E.coli
S.aureus

5

1.

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1st National and International Conference on Humanities and Social Sciences

October 31, 2014, KU Home, Bangkok, THAILAND
2. 5

. 2553.
. 18 2556 dmsc2.dmsc.moph.go.th/webroot/BQSF/File/VARITY/
dmscguideline.pdf.
. 2544. . 18
2556 nutrition.anamai.moph.go.th/temp/files/nutritive_values_of_thai_foods.pdf.
. 2543. . : .
Educational and Measurement, 30: 607-610.
. 2549. . 4. : .
. 2553.
. : , .
. 2555. . 8. : .
. 2552. :
. 5 (10).
. 2552.
2552.
. 2557. . .2557. 20 2557
www.boe.moph.go.th/files/news/20140131_43426476.pdf.
. 2550. .
.
Feldman, R. 1983. Communication Nutrition to High School Students in Kenya. The Journal of School
Health 53: 140.
U.S. Food and Drug Administration. 2002. BAM: Total Plate Count, Staphylococcus Aureus, Escherichia
Coli. United State of America.

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